Green Apples Chutney

Ingredients:-

Green apples --------2

Mustard seeds -------1 tablespoon

Methi seeds-----------1/2 tablespoon

Haldi-------------------1/4 teaspoon

Salt to taste

Red chillies------------3

For tempering

udad daal-------------1/2 tsp

Mustard seeds--------1/2 tsp

Hing--------------------1 pinch

Kadi patta--------------1 sprig

Oil-----------------------2 tblspns

Method:-

Wash and DO NOT peel the apples and cut them into cubes

Roast the methi seeds to a brown color and grind it to fine powder

Grind the mustard seeds also

Now put the apple cubes, salt and haldi and grind it in the grinder

Add the powders in the ground apples

In a little oil fry the red chillies and grind it along with the cubed apples

For tempering

In a pan put the required amt of oil and add the udad dal, mustard seeds, and kadi patta with the pinch of hing

Add all this to the chutney

(This is a sweet -salt chutney)

garlic chutney

Ingredients

Peanuts roasted---------one cup

Sesame (Til) seeds------1/2 cup

Dry dessicated coconut----1/2 cup

Red chillies-------------ten or as per taste

Salt as per taste

Garlic pods -------------15 or so

Sugar------------half a spoon

Method

In a grinder grind first the til seeds, then the peanuts, add the dessicated coconut, red chillies and lastly add the garlic pods.

Then add the salt and grind all of them together.

(This was made in my mother's house in Pune as it is a Maharashtrian dish)

Niluva Allam Pacchadi (ginger pickle)

Ingredients

Ginger --------100 gms

Jaggery--------100gms

Tamarind------100gms

Red chillies ----6-8

Oil (preferbly til oil)----half a cup

Methi seeds------one tabspn

Channa dal-------one tsp

Mustard seeds----one tsp

Hing------------1/4 tsp

salt as per taste

Method

wash, peel and cut the ginger into pieces

Soak the tamarind in a small quantity for some time till soft

Roast the methi seeds till light brown and grind them to a fine powder

Grate the jaggery

Now take the oil in a pan and fry the ginger till pink in color and keep it aside

Squeeze out the thick juice of the tamarind and keep it aside.

Fry the channadal and the red chillies

Now grind all these----ginger, tamarind paste, jaggery, red chillies and the channa dal to a fine paste

Add the methi seeds powder to it

Add salt

Tempering/tadka

In a litttle oil, fry the mustard seeds till they splutter , add hing to it and pour all that on to the prepared ginger paste

This is best eaten with hot rice or better still with idlis

RAW PAPAYA PICKLE

INGREDIENTS
One very raw papaya (papita...or...boppayakai)
3/4 cup of chilli powder
3/4 cup of salt
One cup of mustard powder
One tsp of haldi powder
One tablespoon of Methi powder
One cup of oil
1/4 spn of hing powder
A few red chillies (whole) for seasoning.
Two sprigs of curry leaves
One tsp of mustard seeds

METHOD
Cut the Papaya into small pieces
In a bowl put the chilli powder and then the mustard powder and salt. Then add haldi to it and mix all the powders thoroughly.
Put the cut papaya pieces in to this powder mixture and mix all
In a pan heat the oil and put the mustard seeds, add the curry leaves and the whole chillies. Lastly add the hing
Pour this seasoning on the papaya mixed with all the ingredients and store for a day and eat it.

Nalla Kharam Podi

Ingredients:-

Red chillies 50 gms

Coriander seeds 50 gms

Jeera one table spoon

Tamarind ---a lemon sized

Salt to taste

Garlic flakes--four

Oil--one table spoon

Method

First fry the red chillies in a little oil and put them asid

Then in the same remaining oil fry the coriander seeds, then the jeera and lastly the garlic flakes

Clean the tamarind (without washing

Lauki Chutney

Ingredients:-
One small lauki (or sorakai in telugu)
Red chillies to taste
One table spoon of seseme seeds (white til ) roasted
One table spoon of peanuts roasted
One big spoon of channa dal
One spoon of Udad dal
Half a table spoon of mustard seeds
A 1/4 spoon of hing
a 1/4 spoon of haldi
4-5 fenugreek (methi) seeds
Lemon sized tamarind, soaked and water squeezed of it--should be thick
Salt as per taste
Two tablespoons of oil

Method:-
Grate the lauki and squeeze out the water from it.and keep it aside
Take a pan, pour the oil into it and when hot, lower the flame to medium first put the channa dal, then the udad dal, then mustard seeds and lastly red chillies and methi seeds.
Add haldi and hing to the oil
In a mixi grind the fried dals and chillies to a fine powder, add the til seeds and the peanuts to it.
Grind all that together and lastly add the grated lauki---add salt and tamarind paste to it
Seasoning:-
In a pan pour a little oil and add some mustard seeds, one red chillie broken to bits and a pinch of hing and curry leaves
Pour that on the chutney
Enjoy !!!

cabbage kheer

Ingredients:-
One medium sized white cabbage
Two tablespoons of pure ghee or if health conscious, then take olive oil
Two cups of thick milk
Two cups of sugar
A handful of Kashew nuts
A handful of raisins
A handful of soaked almonds
3-5 cardamoms
Any other dry nuts

Method:-
Cut the cabbage into thin slivers
Take the ghee/oil and fry the kashews, raisins, and almonds in it
Fry the cabbage too in the ghee
Take the thick milk and boil the fried cabbage in it till soft
Add sugar to it
Put the ground ilachi powder in it
Stir well
Garnish the kheer with the roasted nuts and raisins